Chinese Pepper Chicken


400g (14 oz) chicken thigh fillets, cut into bite-sized pieces

½ cup cornflour (cornstarch)

1 onion, diced

1 red capsicum, deseeded and diced

vegetable oil for shallow frying, plus 1 tbsp extra

Black pepper sauce:

1 tbsp whole Sichuan peppercorns

1 tbsp whole black peppercorns

¼ cup oyster sauce

2 tbsp Chinese Shaoxing wine

1 tsp sweet dark soy sauce


1 tbsp soy sauce

1 garlic clove, finely grated


1.Combine the chicken with the marinade ingredients. Set aside for later.

2.Place the Sichuan peppercorns in a dry frying pan over high heat. Cook, shaking the pan, for 2 minutes or until the peppercorns are fragrant and just starting to smoke. Transfer to a mortar along with the black peppercorns. Grind to a fine powder.

3.Mix 1 tbsp of the peppercorn powder with the oyster sauce, Shaoxing wine, and sweet dark soy sauce. Keep the remaining peppercorn powder in an air-tight container and use it to season anything from pan-fried chicken to grilled prawns.

4.Add about a centimeter of oil to the base of a wok or frying pan over high heat. When the oil is hot, toss half the marinated chicken in the cornflour and cook in the oil for 3-4 minutes or until golden and cooked through. Drain on a paper towel. Repeat with the remaining chicken and flour.

5.Heat the 1 tablespoon of oil in a large wok or frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Add the chicken and the peppercorn sauce and stir-fry until well combined. Serve immediately.

By: Marion's kitchen

Developed by: Brin Xu

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